A beautiful mauve-y and muted brick red, Marsala is a wonderful color, I'll agree. But you know what I love doing with it—more than looking at it? Cooking with it.

I think I first caught marsala fever from Nigella Lawson, who adds it to winter-warming dishes—the fortified wine adds a certain depth to the profile of strongly-flavored foods. Some of my favorite Nigella marsala-laced recipes include this super-easy Rapid Ragu (comfort food, defined—and the marsala makes this dish), Brussels Sprouts With Chestnuts Pancetta and Parsley (of course, you could leave the marsala out and still come up with something delicious, but try it—you'll love it), Aromatic Lamb Shank Stew (marsala + lamb = divine), and Beet Stew With Anchovies and Thyme (marsala + beef also = divine).

Marsala's sweetness also lends itself really well to desserts—like Nigel Slater's super-easy Roasted Figs With Honey and Marsala, which really only requires those three ingredients, plus some ice cream for good measure. It's also delicious in rice pudding with stone fruits, like prunes—check out this Spiced Rice Pudding With Prune and Marsala Compote, which feels appropriately holiday-season-y. And, if you want to go all-Christmas and full-on cake, here's Nigella's Italian Christmas Pudding Cake, which is not only beautiful and delicious, but also surprisingly simple to make.

What are some of your favorite ways to cook with marsala wine? Tell us what your faovrite flavor pairings are, in the comments below.